Pantry Puttanesca With Clams

• 1/2 onion, diced
• 1 teaspoon anchovy paste
• 2 cloves garlic, minced
• 1 pinch red pepper flakes (or more if you prefer spicey)
• 14 ounces can diced tomatoes
• 6.5 ounces can chopped clams, drained
• 1 tablespoon balsamic vinegar
• 2 tablespoons tomato paste
• 1 tablespoon capers
• 1 handful Italian parsley, chopped
• 1 tablespoon extra-virgin olive oil
• 1 pound spaghetti, cooked al dente

1. Heat olive oil in large frying pan over medium-heat. Saute onion until slightly translucent, about 5 minutes. Add anchovy paste, garlic, and red pepper flakes. Cook until fragrant, 1-2 minutes.
2. Stir in canned tomatoes with juices, balsamic vinegar, and tomato paste. Bring sauce to a boil then simmer until slightly thickened, 5-10 minutes.
3. Stir in clams, capers, and parsley. Cook for 3-5 minutes more before adding in cooked spaghetti. Coat spaghetti in sauce. Garnish with more parsley if desired and serve with grated Parmesan cheese.

onion, anchovy paste, garlic, red pepper, tomatoes, chopped clams, balsamic vinegar, tomato paste, capers, handful italian parsley, extravirgin olive oil

Taken from food52.com/recipes/16362-pantry-puttanesca-with-clams (may not work)